Sour Puss - Margarita - Beer Recipe - Brewer's Friend

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Sour Puss - Margarita

119 calories 9.4 g 12 oz
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Beer Stats
Method: BIAB
Style: Gose
Boil Time: 60 min
Batch Size: 5 liters (fermentor volume)
Pre Boil Size: 10.74 liters
Post Boil Size: 5.05 liters
Pre Boil Gravity: 1.017 (recipe based estimate)
Post Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 119 calories (Per 12oz)
Carbs: 9.4 g (Per 12oz)
Created: Sunday August 27th 2023
1.037
1.005
4.2%
14.2
3.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
400 g Simpsons - Wheat Malt400 g Wheat Malt 36.576 2.8 47.1%
450 g Castle Malting - Pilsner450 g Pilsner 38 1.6 52.9%
850 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 g Motueka2 g Motueka Hops Pellet 6 Boil 60 min 8.16 16.7%
10 g Motueka10 g Motueka Hops Leaf/Whole 6 Whirlpool 0 min 6 83.3%
12 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Sea salt Spice Whirlpool 0 min.
5 g Coriander Seed Spice Whirlpool 0 min.
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
High
Optimum Temp:
20 - 25 °C
Starter:
No
Fermentation Temp:
27 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 16 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
69 6 0 95 62 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- 64 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 12.5 L) 12.5
Mash volume with grains (equipment estimates 13.1 L) 13.1
Grain absorption losses -0.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 10.8 L) 10.7
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume 5.1
Hops absorption losses (whirlpool, hop stand) -0.1
Volume into fermentor 5
Total: 12.5  
Equipment Profile Used: System Default
 
Notes

Adjust mash pH to 5.2-5.6 with lactic acid or slaked lime if needed.


9.27 °P, 1.037
FG - Corrected:
0.86 °P, 1.003
Alcohol By Volume:
4.53%

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  • Public: Yup, Shared
  • Last Updated: 2023-09-13 16:18 UTC